Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull-less barley flours

(2018) Tian Bai et al.   CEREAL CHEMISTRY

Effects of Grinding Method on the Compositional, Physical, and Functional Properties of Whole and Split Yellow Pea Flours

(2016) Heather Maskus et al.   CEREAL FOODS WORLD

Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality1

(2015) Mukti Singh et al.   JOURNAL OF FOOD SCIENCE

Whole Grains and Pulses: A Comparison of the Nutritional and Health Benefits

(2014) Candida J. Rebello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application and Opportunities of Pulses in Food System: A Review

(2013) Muhammad Asif et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Organoleptic and glycemic properties of chickpea-wheat composite breads

(2013) Tasleem A. Zafar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review

(2012) A. K. Jukanti et al.   BRITISH JOURNAL OF NUTRITION

The nutritional value and health benefits of pulses in relation to obesity, diabetes, heart disease and cancer

(2012) Julianne Curran   BRITISH JOURNAL OF NUTRITION

Incorporation of pulse flours of different particle size in relation to pita bread quality

(2012) Yulia Borsuk et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions

(2011) Alessandro Angioloni et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Dough rheology and bread quality of wheat–chickpea flour blends

(2011) Idriss Mohammed et al.   INDUSTRIAL CROPS AND PRODUCTS

Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes

(2011) Francine Zucco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of chickpea on the functional properties of white and whole wheat bread

(2010) Ram Yamsaengsung et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY